I loved the lemongrass marinade from the Lemongrass Roasted Game Hens so much that I wanted to try it out on some other foods as well. Since I’ve already posted several poultry, pork and seafood recipes from my time in Cambodia, I figured it was time to branch out and finally make something with red meat.
I don’t eat red meat very often, so these grilled lemongrass beef appetizers were a special treat. They were tender and fragrant with a little bit of smoky char from the grill. No worries if grilling/BBQ season has already passed you by… the marinated meat was also great cooked on the stovetop. Looking for a more substantial meal? Just serve over a bed of rice with a vegetable on the side.
Grilled Lemongrass Beef
Yield: 4 servings as a main dish or 8 as an appetizer
* 1 stalk lemongrass, thinly sliced
* 2 large shallots, coarsely chopped
* 6 cloves garlic, coarsely chopped
* 2 kaffir lime leaves, deveined
* 1/8 teaspoon turmeric
* 1/4 cup water
* 3 Tablespoons vegetable oil
* 1 1/2 Tablespoons palm sugar (can substitute regular sugar)
* 1 teaspoon salt
* 1 1/4 pounds boneless sirloin steak (or your favorite grilling beef), cut into thin slices
* 1/3 cup peanuts, roasted and finely ground
* cilantro for garnish (optional)
* wooden or metal skewers, if grilling
Blend the lemongrass, shallots, garlic, kaffir lime leaves, turmeric, water, vegetable oil, sugar and salt in a blender until smooth. Add the sirloin and stir to coat. Cover and marinate overnight in the refrigerator.
Preheat your grill. Thread the meat onto the wooden or metal skewers. Grill for about 2-3 minutes each side, but be careful not to overcook. Sprinkle with the ground peanut and serve as-is, or over a bed of rice.
Note: the beef is also excellent when stir-fried. Just heat about 2 Tablespoons of oil in a large skillet or wok over medium-high heat. Add the meat and cook, stirring frequently, until cooked through.
Adapted from The Elephant Walk Cookbook